As I mentioned before this year was a crazy holiday. We made a turkey and a ham. The ham is slowly being devoured in the form of sandwiches and soon to play a starring role in a soup. The turkey leftovers are another matter. This time I wanted to do something a bit different. Soup? *yawn* Curry? *yawneroonie* Sandwiches? *snore* Turkey dinner stew? *what what? who there?* hehe. So I thought about it and pulled out the “turkey juice” I had saved from the freezer and pondered the idea. This year the turkey juice had some stuffing that had fallen into it so we had dubbed it at first a slurry and then it became slurkey when we discovered it had stuffing AND turkey in it. If you still have some gravy leftover from your own feast feel free to use it in place of the oxo, flour and slurkey. I would if we still had some it would probably be a tad healthier.
Sadly, no picture this time…the camera was out of power from holiday pictures and the stew was devoured before it could charge. I believe omnomnom was uttered by some of the ravenous horde…no not that horde…WoW does not come to play here anymore.
- 2 Potatoes
- 3 Carrots
- 3 Celery Stalks
- 3 tbl Flour
- 2 pkgs beef oxo
- 1 cup turkey juice or slurkey or gravy (see intro)
- 2 cups of leftover turkey cut into chunks
- 1 tbl sage fresh
- 1 tbl marjoram fresh
- 1/4 cup dried cranberries
- 1/2 cup water
- Cube the potatoes, slice the carrots and celery. Place in crockpot. Top with the herbs.
- Dust the flour and oxo on the vegetables and mix.
- Add the turkey juice and 1/2 cup water. Cover and cook on low for 3 hours.
- Add the turkey and dried cranberries. Stir, cover and cook for another 2-3 hours.
omnomnomnom…errr…oh right, nutritionals. This stew serves four generously. Each serving contains 327 calories, 4 grams of fat, and 5.2 grams of fiber.